Almond Flour Muffins on Luna’s Kitchen Magic Radio Show!

Hey everyone! This weekend I was on the radio with my good friend Luna Raven, who hosts Luna’s Kitchen Magic. Come follow us as we make blueberry peach almond flour muffins and talk about how to make your own vanilla extract at home (really, it’s the easiest thing you can do… swear!). Here’s the link to the podcast, in mp3 format.

And here’s the recipe for the muffins. Enjoy!

Almond Flour Muffins on Luna's Kitchen Magic Radio Show!
Nutrition Information
  • Serves: 12 muffins
  • Serving size: 1 muffin
  • Calories: 136
  • Fat: 8g
  • Saturated fat: 1g
  • Unsaturated fat: 7g
  • Carbohydrates: 13g
  • Sodium: 161mg
  • Fiber: trace
  • Protein: 4g
  • Cholesterol: 53g
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
A grain free, dairy free and gluten free recipe. This recipe was adapted from The Everyday Grain-Free Gourmet, by Jodi Bager and Jenny Lass. If you're interested in working more with almond flour, I highly recommend this book!
  • 2 1/2 cups finely ground almond flour (I use Bob's Red Mill, available in most grocery stores)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1/4 cup honey
  • 1/2 cup frozen peaches, defrosted and diced
  • 1/2 cup frozen blueberry, defrosted and diced
  1. Preheat oven to 300°F (149°C). Line a muffin tin with baking cups.
  2. In a mixing bowl, mix almond flour, baking soda and salt. Add vanilla and eggs, mixing until well incorporated. Add honey and fruit, stirring well.
  3. Spoon the batter into your prepared muffins cups - you should fill them about 2/3 full. Bake about 30 minutes, or until muffins are slightly browned on top and an inserted knife comes out clean.



  1. This sounds like a wonderful treat for my B&B guests who eat gluten-free! I’m noting down the ingredients. I love this blog!

    I have a friend who makes vanilla extract as special-occasion gifts. I think I’ll surprise her this year, using your directions, and make her a bottle. Thanks!
    .-= Check out Alexandra

  2. I love almonds and they’re so good for you. I never even knew there was such a thing as almond flour! Thanks, Stephanie. Happy holidays – Jen
    .-= Check out Jen Haupt

  3. Almost Slowfood says:

    Can’t wait to listen in. Sounds so fun!
    .-= Check out Almost Slowfood

  4. These look great! I’ve been using more and more Almond Meal (the cheap version from trader joe’s) in my baking, and less refined white sugar, so these will be fun to try soon!

    Bonnie (Jake M’s mom :-)
    .-= Check out Bonnie

  5. I’ve got a batch of these in the oven–look great! However, it made only 9 muffins, not 12.

  6. Ok, I just have to add that these taste AMAZING. Some of the best muffins I’ve ever made. I cooked them at high altitude (Denver, CO), and they required about 5-10 more minutes.


  1. Raspberry Flax and Almond Flour Muffins says:

    […] off. Re-appropriating that weight-loss knowledge for the opposite effect, I made myself a batch of blueberry almond flour muffins. They were good, but I wanted something that would keep my still-sluggish digestive system moving. […]

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